Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning

Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with...

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Bibliographic Details
Main Authors: Cindy Dias, Alexandre M. A. Fonseca, Ana L. Amaro, Ana A. Vilas-Boas, Ana Oliveira, Sonia A. O. Santos, Armando J. D. Silvestre, Sílvia M. Rocha, Nélson Isidoro, Manuela Pintado
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Antioxidants
Subjects:
natural-based extracts
enzymatic browning
phenolic compounds
antioxidant activity
Online Access:https://www.mdpi.com/2076-3921/9/8/715

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